Dairy-Free Shrimp Scampi Pasta
Transform your weeknight dinners with this vibrant, Dairy-Free Shrimp Scampi Pasta—a lighter, allergy-friendly twist on the classic dish. Succulent, pan-seared shrimp are paired with al dente linguine and enveloped in a luxurious, zesty sauce made with olive oil, minced garlic, white wine (or vegetable broth), freshly squeezed lemon juice, and a touch of red pepper flakes for subtle heat. Bright parsley adds a fresh finish, making every bite irresistibly fragrant and flavorful. Ready in just 35 minutes, this dairy-free masterpiece is perfect for anyone seeking a healthy, easy pasta recipe without sacrificing indulgence. Serve it warm and watch it become an instant favorite at your dinner table.
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Recipe Information
Ingredients
- 12 ounces linguine or spaghetti
- 1 pound large shrimp, peeled and deveined
- 1 cup olive oil
- 4 garlic cloves, minced
- 0.5 teaspoon red pepper flakes
- 0.5 cup white wine or vegetable broth
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon fresh lemon zest
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper.
Add the shrimp to the skillet in a single layer and cook for about 2-3 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining olive oil and reduce heat to medium. Add the minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant.
Pour in the white wine or vegetable broth, scraping up any bits from the bottom of the pan. Simmer for 2-3 minutes to reduce the liquid slightly.
Stir in the lemon juice and lemon zest, then return the shrimp to the skillet, tossing to coat in the sauce.
Add the cooked pasta to the skillet, tossing everything together. If the pasta seems too dry, add some reserved pasta water, a couple of tablespoons at a time, until you reach the desired consistency.
Stir in the chopped parsley and adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with more fresh parsley if desired.
Nutrition Facts
Calories |
3153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.0 g | 295% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 5.1 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2106 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
